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Effects of multiple freezing (−18 ± 2 °C) and microwave thawing cycles on the quality changes of sea bass (Dicentrarchus labrax)
Sensory, chemical [pH, total volatile basic nitrogen (TVB-N), trimethylamine (TMA-N), thiobarbituric acid (TBA)] and composition (crude protein and crude lipid) analyses were carried out on whole, gutted and fillets of seabass that were frozen (−18 ± 2 °C) and thawed more than once in microwave. It...
Gardado en:
| Publicado en: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2014
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4444873/ https://ncbi.nlm.nih.gov/pubmed/26028727 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1373-z |
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